The Raw Glow Blog

Raw Date Nut Balls – With Pecans and Orange Zest

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These raw date nut balls turned out divine. I just love the combination of tangy orange zest with the rich nuttiness of the pecans. My husband said they had just the right amount of sweetness. They are perfect for holiday entertaining and no one will guess that they are raw!

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Pecan Orange Raw Date Nut Balls

1 cup pecans
1 cup almonds
2 cups chopped mejidool dates (packed tightly)
1 tablespoon fresh orange zest (I used the zest of about 3 oranges)
1 tablespoon raw honey
1 tablespoon virgin coconut oil
1 teaspoon cinnamon powder
Seeds from 1-2 vanilla beans
pinch sea salt

½ cup of raw carob powder

Using a bone dry Vitamix Blender or food processor with the S blade grind the almonds and pecans into a course flour. Then you can add in the orange zest, cinnamon powder, salt, and vanilla bean seeds to the nut flour in a food processor and process with the S blade. Pulse until all the dry ingredients are well incorporated. Add in the honey and coconut oil and pulse some more. Then add the chopped dates and continue to run the food processor on its highest speed until the nuts and dates stick together to form a sticky “dough”. Form the dough into small balls and roll them in carob powder. Let them set in the freezer or refrigerator for at least 1 hour before serving. Makes 22 raw date nut balls.


  • When grating orange zest make sure not to grate the white part of the orange skin or the flavor will be too bitter.
  • I rolled these beauties in carob powder, but you can use chocolate powder if you prefer.
  • Dust the raw date balls with an extra sprinkle of carob powder just before serving for that special touch.
  • I like to serve the raw date nut balls cold, straight from the refrigerator or freezer.

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